12 oz of water
1 teaspoon of salt
550 grams of flour
2 teaspoons of yeast

Use electric scale
Add water from beacon into bread machine basket
Add salt
Add flour
Make pouch with back end of teaspoon and add into the middle the yeast from fridge
Add in basket diagonally in bread machine and twist horizontally to lock
Plug in bread machine and choose 8th setting for dough
Set the time to the the amount until it's done
Press start (if you mess up, hold down the start/stop button)

Get out oven pan, put parchment paper
Use flour to unstick dough from machine. Put in middle of paper like a loaf
Begin pressing and flattening out
When size of about half of pan and flat, make indents with fingers, pour cooking oil and spread in. Then flip
After flipped, continue to flatten out with hands until you reached the full size of the pan
Make large indents with fingers, maybe let sit for 5-10 minutes to let dough rise. Add abundant cooking oil and spread into dough until absorbed.
Make more indents with fingers and add a little bit of extra virgin olive oil (good one) and again spread in. Oil should sit in indents
Add salt and oregano (or thyme or rosemary)
Preheat oven to 450 degrees
Once hot put in focaccia and set a timer for 12 minutes. After twelve minutes check to see if it needs more. Max of twelve minutes
Take out focaccia and slide with parchment paper onto counter. With pizza cutter slice into squares

**OPTIONAL- slive mini tomatoes in half and open them over focaccia so that all juices gather in creases with oil. Cut up olives and add with oregano